Chicken & Pork Balls with Apricot Sauce

Most of us are accustomed to Italian meatballs made with beef. This chicken and pork combination cooked in a sweet sauce is a wonderful change.

• 400g tin (2 cups) apricot juice
• 1 cup water
• 1 packet French Onion Soup mix
• 12 halved and chopped fresh apricots or 12 chopped dried apricots
• 1 teaspoon curry powder
• 1 tablespoon gingered apricot sauce (click for recipe)

METHOD

Meat Balls: Place all ingredients into a large bowl. Using your hands combine all ingredients well. Roll into small balls, about the size of a golf ball.

Apricot Sauce: Place all ingredients into a large saucepan and bring to a simmer. Cook for 5 minutes and then drop in the meat balls. Bring back to a simmer and cook for about 30 minutes on a low heat. Season to taste with salt and pepper. Serve with boiled rice and a sprig of coriander.

Serves: 4

recipe from www.inmamaskitchen.com

Contributor: Margaret E. Walker

back to 'birds in a jam'         back to basic jam and sauce making          back to appetizers and small bites

back to meatball recipes - history and how to handle ground meat

 

 

top of page